Eggless No-Bake Mango Cheesecake Recipe Step by Step

Eggless no-bake mango cheesecake recipe, a fabulously delicious cheesecake recipe with mango puree and cream cheese that’s an indulgent dessert for guests or parties. I have used gelatine to set the mango layer but you can use agar gar or China grass, a vegetarian alternative used for the same purpose. This mango cheesecake is a great recipe to try during the summer mango season, fresh mangoes always work best but I have used canned mango pulp here for ease. I also suggest taking a look at my Eggless Oreo Cheesecake Recipe that uses no setting agents. Or maybe something like this Eggless Strawberry Mousse is more your type of dessert?

I have taken pictures at every stage of this mango cheesecake recipe and I am going to force you to look at them (scroll down to the bottom for the short version without pics). This does not mean this is not an easy recipe. I mean, this is cheesecake you don’t need to bake. It really doesn’t get easier than that. Round up your ingredients and let’s get started.

Graham cracker crumbs - 1.5 to 2 cups (Depending on how thick you want the base to be)

Unsalted butter, melted - 75 gm (about ⅓ of a cup)

Instructions

Whiz the graham crackers in a food processor.

Add melted butter and whiz again until the mixture comes together.

Press into the bottom of an 8" springform pan that's lined with aluminium foil or use individual glasses. Refrigerate this while preparing the rest of the cheesecake.

Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your Kitchenaid. An electric beater is not needed.

Add the gelatine or agar agar to the hot water and stir till it completely dissolves.

Add the mango puree and stir well.

Keep half of this mixture aside and add the rest to the cream cheese mixture.

Stir gently until well combined.

Pour this mixture on top of the graham cracker base. Return to the fridge for another 10-30 mins depending on how much time you have

Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. If you use a springform pan, the top layer will be much thinner, as it should be.

Refrigerate overnight and serve chilled

3.5.3208

Step by Step Eggless No-Bake Mango Cheesecake Recipe

You are going to need graham crackers for the base. I got some from the US because I really love graham crackers but if you don’t have any handy, go with digestive biscuits, Marie biscuits, or even Oreos.

Give them a whiz in your food processor to turn into crumbs. You can even put them into a ziplock and use a rolling pin to smash them into small pieces. I always take the easy way out, especially when the end result won’t show much difference anyway.

Time to pour in some melted better.

Give the mixture another whiz so that the base becomes moist and crumbly, just the way we want it. At this time, I urge you to smell this mixture. I swear it already smells a bit like cheesecake!

Now, you can go many routes. Use an 8″ springform pan if you want one full cake which you can later slice up. I decided to set them in individual glasses and picked out whatever I had in hand. This will make serving much easier, especially if you are making this for a small party or something. Also looks infinitely prettier.

Spoon some into each glass and press firmly with the back of a spoon or fingertips. Leave this in the refrigerator while the rest of the cheesecake is prepared.

Mix well together the cream cheese, sugar, and cream. You can do this with a whisk by hand since you are not going to beat it much, just until it all comes together. I used my Kitchenaid for the job.

Time to bring out the gelatine. This is our setting agent, since this is a no-bake cheesecake recipe. See notes at the end of this recipe for vegetarians to use agar agar powder.

Dissolve 1 tbsp gelatine in hot water.

Mix this into the mango puree. I used canned mango puree but if you have fresh mangoes that you want to use up (lucky you!), then go for that, please. Make sure the mango puree is well combined with the gelatine mixture.

Reserve half and pour the rest into the cream cheese mixture. Incorporate well. This is our middle layer or the main part of the cheesecake. How easy was that?

Bring out the glasses from the fridge and spoon the cheesecake mixture into each, until about 3/4th full. Return to fridge for atleast 10 mins. I took them out in about 15 mins or so.

Once the cheesecake has set a bit in the fridge, pour the reserved mango-gelatine mixture gently on top of the cheesecake. If you don’t do the refrigerating bit after you pour in the cheesecake, that will blend into the top layer that you are pouring in now so its important to let the cheesecake mixture set for a bit.

That’s it! Refrigerate overnight or at least 6-8 hours for a delicious dessert.

Full credit for this recipe goes to my classmate from school, Swetha and her cousin. She emailed me this recipe long back and I had kept it in my to-do list for ages. Glad I got around to finally making it. This is an easy dessert that makes you look really good for making it, just the kind I love!

Notes:
If you are a vegetarian or don’t want to use gelatin, you can use agar agar powder or China grass powder. It’s a plant-based thickener that works the same way as gelatin. You can find it in Asian stores and most supermarkets in India sell these in powder form or in strips. If you are using strips, dissolve 5gm in 2-3 tbsp hot water until completely dissolved and use in the above recipe.

What kind of cream did you use.You said cream 170 gms.Is it condensed milk or heavy whipping cream.Can you specify please.Planning to make this dessert.And did you measure cream on the weighing scale.How much cream should be in cups measure?

Cheesecake was rich and yummy!!😋😋
Only thing wanted to know what would be the other alternative for Philadelphia cream cheese,as it was little over powering the mango flavour.I had use 225 gms of cream cheese and 195 gms of cream(30% fat) coz I ran out of cream cheese😆,thinking cream and mango would balance the salty taste.
Tia

Hi!
I know this is an older thread, but it seems delicious and I want to make it for a friend’s birthday.
I only have a small problem concerning this ingredient: Cream – 170 gm (I used Nestle). Is it really measured in grammes?? And what type of cream? (15%, 35% for whipping, 35% heavy for cooking, other types..?) We don’t have canned cream here, just fresh one… Thanks!
Lodo

Hi Lodo, you can use the 35% cream used for whipping, that’s the kind I used. The heavy cream may help set it better so that’s not entirely a bad idea too. 15% may be too light. Good luck and let me know how it goes 🙂

Easy yummy dessert! Totally enjoyed by everyone to the last bit at my dinner party. Thank you! The one thing that didn’t go perfectly for me was the top mango layer. Mine set and became kind of gooey in texture rather than a runny one so I couldn’t achieve the smooth finish on top. But other than that it was awesome!

I just made the middle layer and garnished it with saffron and powdered pista as pudding for a party. I used pectin but it didn't set even after refrigerating overnite.It was just like cream. I did add it in hot water and then added it to the mango puree. What could've gone wrong??? It tasted yum though!

Just wanted to say that I've tried this recipe 3 times already and its by far the most delicious thing and the easiest recipe! Thanks for the really helpful tips, this thing is always the star of the party! 🙂

I made this yesterday,While it didnt set properly ( was loose in texture) and the biscuit layer was very thick , i couldnt see the layers as the dish was not transparent, it still tasted YUM :):):) nest time i shall better it !

hi..i am trying tis recipe and ta cheese cake layer is setting..after which il put ta third layer of mango puree…is it necessary to set it over night..its 5 now and i wanted to serve after dinner for dessert..

The cheese cake is in the fridge 🙂 hope the loose bottom tin will be able to slide easily ..Looks yumm…Tasted it before i kept it in the fridge. Its as gud as the professional one 🙂 Cant thank u enough for the easy recipe 🙂

I'm just wondering if it's possible to substitute fresh mangoes (I prefer to make the puree myself) with other fruits like berries in the same amount for this recipe? Your recipe looks delicious & I want to use it to make a birthday cake for my guy who loves cheesecake but prefers raspberry to mango. Thanks!

hi, i really wanted to try this cheesecake, i have all the ingredients but the only thing is that instead of cream cheese i have got soft cheese will this still work and if it will then do i have to put more china grass (as i wll be using that as the alternative to gelatin), coz i know in some cheesecakes they use soft cheese.thank you

Hey Nags,Awesome recipe. Made this last week and the guest never stopped asking for the recipe. Thanks to you. Nags, I substituted the Galetine with China grass/Agar Agar but was not sure of the quantity. I just added few strings. Hence the 2nd layer was not thick enough. Can you suggest the exact measurement. This will help.

To substitute the gelatine here for agar agar or china grass, use 1 tbsp powder or 5gm of strands dissolved in boiling water. I haven't tried this myself but quite a few people tried and told me about it.

As soon as I saw your GORGEOUS pictures, I knew I had to make it!! Never mind it took me this long, simply loved the recipe! Just published it on my blog, though I wish my pics looked half as good as yours, sigh. Lots of love!

hey ive been eyeing this recipe for months..just got around to making it now 🙂 i have a query..im using fresh mango puree for mine..but its come out quite thick..it doesnt look as liquidy as yours does in the picture..dyu suggest i add some water? or wont the consistency be affected if i leave it as it is? pls do reply..thanks in advance! 🙂

Hi Nags. Thanks much for this recipe. I've finally gotten over my fear of attempting a cheesecake. This was absolutely fool-proof and party winner.

I had a small glitch with the crumbs layer, I used Arnotts Marie biscuits crumbed 1.5 cups and 75 gms melted butter. My final combined crumbs did look like yours. However, when served, the bottom layer was a little hardened to break into. I did not press in the layer into glass. Any ideas on how to avoid this?

I am planning on doing a version without buttered crumbs but plain fine crumbs (like the store bought Sara Lee cheesecakes) and a sparkling wine jelly layer.

hey i made this a while back . I have a doubt , my cream + cream cheese + sugar batter was kinda thin , i mean i could easily pour it out . Is that fine ? Or have i made some grave blunder . Please tell me . And also how many hours in the freezer ?

you mentioned you made this a while back. did you mean a couple hours or few days? not sure if my reply is late, but anyway. runny cheese batter is fine. as long as you add the gelatine, it will set. you don't have to keep it in the freezer, just put in the refrigerator, ideally overnight. hope you like the no-bake mango cheesecake!

no cream cheese is not regular cheese, it's a particular type of cheese that you get to buy in stores, usually from the brand philadelphia. if you don't get it where you live, try to hand one litre thick curd in a cloth for a few hours and use that.

for the other cream, i mean malai that we get from milk. it's better to buy it, amul has it in india.

Hi Nags,Yesterday was Easter, so I made this for family and a few friends who were over. I set it in little drinking glasses, for convenience sake and they looked gorgeous!There were a few conflicts on who wanted what flavor, so I made the cheesecake according to recipe, and instead of adding the fruit puree, I simply slid a slice of the fruit into the cheesecake mix in each glass.I waited to see if my experimenting would finally fall flat on its face, but apparently, it wasn't my time yet.Everyone loved the flavor, and your recipe was (once again) a massive hit!🙂Will make sure to send you a picture asap!

First time here and this recipe looks divine! Would you be so kind as to please tell me what the American equivalent of Nestle Cream is? To my knowledge, I have never seen (or noticed) this product in stores in the U.S. I am guessing that it is sweetened condensed milk; am I correct? Thank you for this recipe and for your response!

Wow its awesome very tempting cheesecake in a glass..Could u see my video and if u like it plz comment on it also..Its acontest and love to hear ur comments on my cupcakes.www.youtube.com/watch?v=_aON4BYdQXc Love,Shalu.,

Everytime I try looking for a great cheesecake recipe, google brings me to this page. I'm finally giving in and trying this today! Wish me luck. These are definitely the prettiest cheesecake presentation I've ever seen in quite a while. Great job! ;")

The pics are fantastic and I want to make this for hubby (I am a vegan, but might still try with silken tofu for myself). Very important,Nags, where did you pick this vegetarian gelatin from? Usually these are made from pork/beef bones and hence a no no for us (same reason why we do not eat marshmallows :().

Thanks for this lovely recipe,tried it with adding a chocolate layer to above(Pics in my blog). Except for the nestle cream(dint like its flavor)found the overall result was good.Happy Holidays! Keep Rocking!CheersDurga

that may not work. just use hung curd. how to make hung curd: buy thick set curd/plain yogurt and hang it for 4 hour or so over the sink in a cheesecloth or muslin. use the resulting mixture to use your cheesecake. this is a good substitute for cream cheese in cheesecakes.

Thanks Nags. My guest count increased, so decided to try it some other day. But I did make mango cheesecake with my friend's recipe, which has a preparation time of 2 mins.I can send you the recipe if you need it.

Rasmi, I got the amount you see in the first pic. two wine glasses and three double shot glasses. the wine glass amounts are pretty big though. i think this will easily serve about 8-10 people. the cheesecake is quite rich.

yes, but the kind i used doesn't have any animal products in it. its probably "fake". i checked because the husband is vegetarian. I realise this may not be the case with all gelatin available, that's why i suggested china grass as a substitute 🙂

what do you mean by "missed the cream part"? separate beating of whipping of cream is not necessary for this recipe. i have mentioned in the steps on what to do. you beat it with the cream cheese, sugar, etc.

Hello, you have missed out the cream part. So I do not have to whip the cream first before mixing together? Thanks a lot! Your reply definitely helps! Hope it will turn out successfully! Making it for my mum's birthday! 😉

not sure of quantities to replace sugar with icing sugar. a trian and error method may be necessary.

the mango mixture that's set aside won't solidify that easily. the mixture needs to be chilled for it to set. the quantity i have mentioned will only help solidify after a few hours refrigeration. don't leave the mixture and go about doing something else. finish preparing, refrigerate, and then you are good to go.

Do I have to whip the cream first or just pour the canned nestle cream into the mixture and mix till well-mixed? Another doubt is: I would like to replace caster sugar with icing sugar. How many grams do I need to replace it with icing sugar? Icing sugar seems to be sweeter in taste. Thanks!

Hi, for half of the mango mixture that is being put aside in step 3. im wondering whether the mango mixture will start solidifying even before being pour on top as third layer? since gelatine is alrdy added in it.

The pictures were so beautiful I had to make this dessert as soon as possible. Made it for a lunch party over the weekend and it was a big success. I was asked to share the recipe so I will be sending a link to your blog! Thanks!

After my mango pound cake, this is next. We think alike 🙂 I got some store bought graham cracker pie crusts 🙂 and have all the other ingredients as well. It's just that A's doctor has now asked me to go off dairy, eggs and nuts for sometime to test for A's allergies… how bad is that??

Hmmm. I make cheesecake – usually mango – quite similar to this. But hey, my take home point, which I love, is making it in individual containers. Why didn't I think of that? I do that with many recipes – just didn't apply it to this one. Yum.

By the way, I arrived on your site looking for poondu rasam – and well – am still here browsing around. Love it! And looking forward to be a regular.

Wow this's impressive! I have a similar no bake cheesecake recipe on my page and I always make them in individual glasses, takes the stress out of serving 🙂 You version seems much tastier than mine. Loved that last pic a lot.

It's here! It's here! It's here! And it is beautiful! Love the colors and the neat layering. Bringing out my cream cheese now. 🙂 Btw, I knew you'd post this over the weekend, so I went and bought fresh alphonso mangoes yesterday!